Weekly Vegan Dinner Plan #117
Five nights worth of vegan dinners to help inspire your menu. Choose one recipe to add to your rotation or make them all - shopping list included.
Ingredients
PANTRY STAPLES
DRY GOODS
- 4 oz pumpkin puree
- 1 15-ounce can black beans
- 1 4-ounce can green chiles
- 32 oz broth*
- 10 lasagna noodles
- vegan beef bouillon**
- 2 squares ramen noodles
- sesame seeds
- 2 tbsp taco seasoning
- 3 large wraps
- 1 cup orzo
- 1/2 cup tahini
- 1/4 cup pumpkin seeds
PRODUCE
- 2 heads garlic
- 2 shallots
- fresh sage
- fresh basil
- fresh rosemary
- 3 lemons
- 1 lime
- parsley
- cilantro
- 1 cup white mushrooms
- 2 cups bok choy
- 1 bell pepper
- 1 red onion
- 1 jalapeño
- 1/2 head cauliflower
- 4 carrots
- 5 cups arugula
- 1 tsp ginger
- 2 cups kale
- 1/4 purple cabbage
- 1 avocado
- 1 lb potatoes
REFRIGERATOR/FREEZER
- 10 oz vegan cream cheese
- vegan butter
- 15 oz non-dairy milk
- 8 oz vegan ricotta***
- 1/4 cup corn
- 8 oz frozen spinach
- 1/4 cup plain hummus
- 1/4 cup vegan pesto
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online, here. You can also swap it for your favorite broth.
**You can get this at Whole Foods or online here.
***You can buy this pre-made or make my Tofu Ricotta Recipe.